5 Healthy Middle Eastern Recipes You Never Heard Before
August 14, 2019
Have ever wondered about the best way to live Islamic culture? Then, you have got to try their food habits.
Whether Middle Eastern countries have managed to pique your interests with its world-class attractions or not, but their healthiest and freshest foods are surely going to make your mouth water.
Why you should try the Middle Eastern cuisines? Over the past decade or so, Middle Eastern cuisines have seen skyrocket popularity, ultimately earning them global recognition. With mild winters and hot temperatures, the Middle East proudly takes in its diverse and delicious cuisines.
In this blog, we have compiled 5 healthy Middle Eastern recipes that you might not have tried before.
Try These Healthy Middle Eastern Recipes
Comprised of Persian recipes, Turkish recipes, Lebanese recipes, and Israeli recipes, Middle Eastern recipes are fresh, aromatic, rich and healthy.
1. Circassian Chicken:
This particular dish has been originated from North Caucasus and involves Circassian cooking. It was part of the Persian and Ottoman empires. Originally served as a main dish and later became a mezze, the chicken stew recipe is made with a creamy walnut sauce. It is well served with bread for dipping.
Ingredients to Prepare Circassian Chicken –
2½ pounds bone-in chicken breasts
4 cups low-sodium chicken broth
2 cups walnuts, plus more for garnish
2 large cloves garlic
½ cup chopped fresh cilantro, divided, plus more for garnish
1 teaspoon salt
¾ teaspoon ground coriander
¾ teaspoon paprika
½ teaspoon Aleppo pepper plus more for garnish
½ teaspoon dried savory or tarragon
¼ teaspoon ground cinnamon
¼ teaspoon ground fenugreek
¼ teaspoon saffron threads
2 tablespoons butter
1 small onion, finely chopped
Chopped red onion & pomegranate seeds for garnish
1 tablespoon extra-virgin olive oil
3 tablespoon red-wine vinegar, divided
Preparation Time – 45 Minutes
Cook Time – Just a little above 7 hours
Put the chicken in a large saucepan and add broth (simmer over high heat).
Keep walnuts and garlic paste ready. Add 1/4th cup cilantro, mix salt, Aleppo, coriander, paprika, savory (or tarragon), fenugreek, saffron and cinnamon in a small bowl. Now, shift the chicken to cool. Strain the broth.
Clean the saucepan and add butter and oil (wait for the butter to melt). Then add onion and cook for a couple of minutes. Now you need to add the spice mixture and cook for 30 seconds. Then add the broth and then the walnut mixture.
Discard the bones (as you shred the chicken), add sauce, 2 tablespoon vinegar, and 1/4th cup cilantro. Refrigerate for at least 6 hours and then stir 1 tablespoon vinegar into the chicken and wait for 30 minutes. You may further add red onion, pomegranate, walnuts, Aleppo, and cilantro as per your tastes.
2. Loaded Hummus:
A party and super-delicious crowd-pleasing dish, hummus can be turned into a perfect Middle Eastern meal.
Ingredients to Prepare Loaded Hummus
Hummus (3 cups cooked chickpeas, 2 garlic cloves, 1/3rd cup lemon juice, 3/4th cup tahini, 1/2th cup cold water and 3/4th teaspoon sea salt)
Tabouli Salad (2 cups loosely packed parsley leaves, 2 stalks of green onions, 1 cup quartered cherry tomatoes, 1 ½ cups diced cucumber, a pinch of sea salt and pepper and 1/2 lemon, juiced)
Hard-Boiled Eggs (4 eggs and water)
Steamy Beets (3 beets, peeled and sliced into wedges, 1/4 teaspoon sea salt and a pinch of pepper and 2 tablespoon apple cider vinegar)
Roasted Veggies (1/2 cauliflower head, 2 carrots, ½ teaspoon granulated garlic powder, 2/3 tablespoon extra-virgin olive oil, ¼ teaspoon sea salt and a pinch of pepper)
Additional Toppings (1/2 cup kalamata olives, ¼ cup feta, 2-tablespoon pine nuts, ½ teaspoon za’atar, and 1 tablespoon extra-virgin olive oil)
Preparation Time – 45 minutes
Cook Time – 45 minutes
Once everything is ready, transfer the hummus onto a platter. Add toppings in layers as you like – first with the roasted veggies, followed by the steamy beets, on top of that the tabouli, boiled eggs, and additional toppings.
3. Israeli Sabich Sandwich:
This super-stuffed sandwich is loaded with protein and grains and healthy veggies and is popular in the streets of Tel Aviv, Sabich. A great choice for breakfast, the sandwich is also eaten for lunch and dinner.
Ingredients to Prepare Israeli Sabich Sandwich
Sandwich (1/2 eggplant, ½ teaspoon salt, 2 tablespoon olive oil, 2 pitas, ½ cup prepared hummus, 2 hard-boiled eggs, 1 cup shredded cabbage, 2 tablespoon tahini and 1 ½ cups Israeli salad)
Israeli Salad (1 tomato, 2-tablespoon fresh lemon juice, 2 baby cucumbers, ½ onion, ¼ cup parsley, 1 tablespoon olive oil and salt and pepper)
Preparation Time – 10 minutes
Cook Time – 50 minutes
Oven preheats to 400 F. Use parchment paper to line baking sheet.
Add olive oil and salt to eggplant and put it as a single layer on the baking sheet.
Boil it until tender and mix salad ingredients.
Divide hummus between pitas, fold pitas and enjoy the sandwich.
4. Chicken Burgers:
You have got to bring your BBQ to the Middle East and get served with mouth-watering Middle Eastern chicken burgers topped with fresh vegetables for a healthy feast.
Ingredients to Prepare Middle Eastern Chicken Burgers –
Burgers (1 teaspoonground cinnamon, 2-teaspoon extra-virgin olive oil, 1 teaspoon ground coriander, 1 large onion, ¼ teaspoon red pepper flakes, freshly ground black pepper, 1 ½ teaspoon kosher salt, 3 tablespoon pomegranate molasses, ¼ cup plain yogurt, 2 cloves garlic and ¼ cup chopped flat-leafy parsley)
Fixings (Lettuce, 4 whole wheat buns, 1 English cucumber, 1 tomato, and 1 small red onion)
Preparation Time – 10 Minutes
Total Time – 20 Minutes
Put olive oil in a pan and boil. Then add cinnamon, pepper flakes, onion and coriander.
Season with salt and pepper.
After 5 minutes, you need to stir in the garlic and parsley for 1 more minute.
Shift to a bigger place to cool slightly.
Now, stir in the chicken and yogurt and season with pepper and salt.
Cook over medium heat about 5 minutes on each side.
Meanwhile, smear burgers with pomegranate molasses and put aside to rest for a few minutes.
Fixings: Serve on toasted buns with fixings.
5. Lamb & Walnut Gul Borek:
These rose-shaped pastries can best be savored with sun-dried tomatoes and sautéed onions. Adding a little vinegar in the olive oil will keep the dough pliable and easier to the coil.
Ingredients to Prepare Lamb & Walnut Gul Borek –
5 tablespoon extra-virgin olive oil
1 pound ground lamb
2 teaspoon grated lemon zest
2 medium onions
½ teaspoon salt
1 cup chopped walnuts
½ teaspoon ground pepper
2/3 cup chopped fresh parsley
¼ cup cider vinegar
1/3 cup oil-packed sun-dried tomatoes
16 9/14 inch sheets phyllo dough
1/3 cup chopped fresh za’atar leaves
1 tablespoon black sesame seeds
4 cloves garlic
Preparation Time – 60 minutes
Read Time – 1 hour 35 minutes
Preheat oven to 400 F. You need a big baking sheet coated with cooking spray.
Put 1 tablespoon oil in it and boil (medium heat).
Add onions and then cook for 5 minutes until soft and translucent.
Then add lamb and cook up to 8 minutes.
Stir in walnuts, sun-dried tomatoes, parsley, lemon zest, garlic, pepper, cumin, salt, and za’atar
Whisk vinegar and oil in a small bowl.
Place a sheet of phyllo, brush it with the vinegar mixture and lay another sheet of phyllo on top.
Put lamb mixture (1/2 cup).
Roll the phyllo, brush the roll with vinegar mixture (starting with one end, rolling into a coil and placing on the baking sheet).
Brush the tops with vinegar and sprinkle with sesame seeds.